最好是用料理机做 Put the flour into the bowl of a food processor and add half the weight of the flour in cold cubed butter, for example we used 250g plain flour and 125g butter. Add a pinch of salt (and sugar, if making a sweet pastry). Pulse the mixture together until it resembles fine breadcrumbs.
Add liquid one tablespoon at a time. We used milk but your recipe may call for egg yolk or water, or a mixture. Pulse it until the dough begins to come together, adding one tablespoon more liquid if needed. Tip onto a worksurface, use your hands to gently press the dough into a disc. Wrap with clingfilm and rest for at least 30 minutes or longer. Keeps in the fridge for up to 2 days or in the freezer for 2 months
Butter must be as cold as possible - warm or melted butter can make pastry greasy.
Try not to add too much liquid - it can make pastry chewy instead of light and crumbly.
Kneading or overworking pastry can make it tough. If you have over-handled your pastry, rest in the fridge for as long as possible.
Kneading or overworking pastry can make it tough. If you have over-handled your pastry, rest in the fridge for as long as possible.
